Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
A delicious and healthy dish featuring zucchini boats filled with spinach, mushrooms, and ricotta cheese, perfect for a family dinner or gathering.
Ingredients
For the Zucchini Boats
- 4 medium zucchinis Serves as the base for the dish.
For the Filling
- 2 cups fresh spinach Approximately 60g.
- 1 cup chopped mushrooms Approximately 75g.
- 1 cup ricotta cheese Approximately 240g.
- ½ cup grated Parmesan cheese Approximately 50g.
- 2 cloves garlic, minced Adds flavor to the filling.
- 2 tbsp olive oil For sautéing the vegetables.
- Salt and pepper To taste.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and lightly spray your baking dish with nonstick cooking spray.
- Wash the zucchinis and slice them in half lengthwise. Scoop out the insides gently to create little boats.
Cooking Filling
- In a skillet over medium heat, drizzle in olive oil and add the minced garlic. Sauté until fragrant.
- Add the chopped mushrooms and cook until they release moisture.
- Stir in the spinach and cook until wilted.
- In a separate bowl, mix the sautéed vegetables with ricotta and Parmesan cheeses, seasoning with salt and pepper.
Assembly and Baking
- Fill each zucchini half generously with the filling mixture.
- Nestle the filled zucchinis in the prepared baking dish, cover with foil, and bake for 25-30 minutes until the zucchini is tender.
Notes
For healthier alternatives, consider using low-fat ricotta or vegan ricotta made from cashews or blended tofu. Store leftovers in an airtight container for up to 3 days.